Microwave the milk for about 20 seconds, and dissolve the coffee.
Sift the ☆ ingredients.
Add Step 1, Step 2, and other ingredients for egg yolk batter, and mix well with a whisk. It's a sticky and thick batter.
Making meringue: Add the egg whites into a different bowl. Add the sugar in 2 batches while mixing with a hand mixer at high speed. The meringue shouldn't drop out of the bowl when you put it up side down.
Add 1/3 of the meringue into the Step 3 egg yolk batter, and mix slowly with the whisk. It's ok if the mixture is not blended in and has some white parts.
Return the mixture into the Step 4 bowl with the meringue, and fold in by scooping up the batter from the bottom of the bowl. When all the white parts are gone, it's good.
Pour into the mold. The mixture forms ribbons and stays for a little while.
Gently drop it on the counter 2 ~ 3 times. Go around the circle 2 ~ 3 times with chopsticks to remove air bubbles.
Bake in the oven preheated to 170℃ for 30 ~ 35 minutes.
When baked, flip right away. Put onto a bottle or something, and let it cool completely for 2 ~ 3 hours.
Remove from the mold with a knife or hands.
Story Behind this Recipe
I had a lot of eggs. I also wanted to use up the ingredients I had at home, so I made a quick and easy chiffon.
Make sure that you are not using healthy oil and are using normal vegetable oil. When you add meringue to the mixture to mix, if you mix them a little bit gently and carefully, you won't ruin the fluffiness of the meringue. When the cake is close to getting burnt, cover with aluminium foil.